# Lemon Blueberry Cheesecake Deluxe

A delightful dessert featuring lemon cake, cheesecake, and blueberry layers.

- Category: Dessert
- Language: en

## Ingredients

- 2 boxes lemon cake mix
- 1 cup lemon cake mix, reserved for cheesecake filling
- 0.5 cup melted butter
- 2 eggs
- 2 tsp vanilla extract
- 2 blocks cream cheese
- 3 eggs
- 2 tsp vanilla extract
- 0.5 cup sour cream
- 0.5 cup granulated sugar
- 0.5 cup whipping cream
- 1 cup milk
- 1 can blueberry pie filling

## Instructions

1. Remove just under one cup of lemon cake mix from one of the boxes and reserve it for the cheesecake filling.
2. To the remaining dry cake mix, add 0.5 cup of melted butter, two eggs, and two teaspoons of vanilla extract.
3. Use a spatula to incorporate these ingredients until the mixture is very dry and crumbly.
4. Transfer the mixture to a well-greased 9x13 dish.
5. Press the mixture into the bottom of the pan and up around all four edges to form the base and crust of the cheesecake.
6. In a separate bowl, combine two blocks of cream cheese, three eggs, two teaspoons of vanilla extract, 0.5 cup of sour cream, 0.5 cup of granulated sugar, the one cup of reserved lemon cake mix, 0.5 cup of whipping cream, and one cup of milk.
7. Mix all cheesecake filling ingredients together very well.
8. Pour the cheesecake filling into the cake mix crust.
9. Bake in the oven at 325 degrees Fahrenheit for approximately one hour (or 54 minutes, until the first cracks form and it still has a slight jiggle).
10. Take the cheesecake out of the oven and let it cool completely to room temperature.
11. Evenly add one can of blueberry pie filling to the top of the cooled cheesecake.
12. Spread the blueberry pie filling evenly to ensure maximum distribution.
13. Refrigerate the cheesecake for a minimum of four hours, ideally overnight, to allow it to fully set.
14. Cut the cheesecake into squares for serving and store in a proper container.

## Equipment

- spatula
- 9x13 dish
- oven
- knife
- storage container

## Tips

- The mixture for the base and crust will be very dry and crumbly.
- When baking the cheesecake, remove it from the oven as soon as the first cracks form and it still has a slight jiggle.
- Allow the cheesecake to cool completely to room temperature before adding the topping.
- Refrigerate the cheesecake for a minimum of four hours, ideally overnight, for it to fully set.
- You can add two cans of blueberry pie filling if you prefer a thicker layer, but one can is used for a less sweet result.

## Source

- Original video: https://www.facebook.com/share/v/18SppWV9VD/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/18a1f8e4-bfc8-4083-883d-96ec3e3c7277
- Extracted: 2026-03-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt